Description
Indulge in this rich and creamy Chocolate Peanut Butter Pie featuring a crunchy Oreo crust layered with luscious chocolate and peanut butter fillings, whipped to perfection and topped with melted peanut butter and peanut butter cups. Perfect for any occasion, this no-bake dessert combines the classic flavors of chocolate and peanut butter in a silky pie form.
Ingredients
Oreo Crust
- 25 Oreos, whole
- 5 TBSP Unsalted butter, melted
Chocolate Pie
- 6 oz Cream cheese, room temperature
- 2 TBSP Unsweetened cocoa powder
- 1/2 cup White granulated sugar
- 1/3 cup Sour cream or Greek yogurt, room temperature
- 1 tsp Pure vanilla extract
- 3.5 oz Chocolate bar (72% dark chocolate), melted
Peanut Butter Pie
- 10 oz Cream cheese, room temperature
- 1/4 cup White granulated sugar
- 3/4 cup Creamy peanut butter
- 1 tsp Pure vanilla extract
- 1/4 cup Sour cream or Greek yogurt, room temperature
- 2 cups Heavy cream, cold
- 1/2 cup Powdered sugar
- 1/4 cup Peanut butter, melted
- Peanut butter cups, for decoration
Instructions
- Prepare Oreo Crust: Spray a 9-inch ceramic pie pan with nonstick baking spray and set aside. Use a blender to finely blend 25 whole Oreos into crumbs. Mix the melted butter into the Oreo crumbs until evenly combined. Press the crumb mixture firmly into the bottom and halfway up the sides of the pie pan using your hands and the bottom of a measuring cup to compact. Place the crust in the freezer to set while preparing the fillings.
- Make Chocolate Pie Filling: Using a mixer, beat 6 oz cream cheese, 1/2 cup sugar, and 2 TBSP cocoa powder on high speed for 2 minutes until smooth and well combined. Add 1 tsp vanilla extract, 1/3 cup sour cream (or Greek yogurt), and the melted 3.5 oz chocolate bar. Mix on medium speed until fully combined. Set aside.
- Make Peanut Butter Pie Filling: In a mixer, beat 10 oz cream cheese and 1/4 cup sugar on high speed for 2 minutes until smooth. Add 3/4 cup creamy peanut butter, 1 tsp vanilla extract, and 1/4 cup sour cream (or Greek yogurt). Mix on medium speed until combined.
- Whip Cream: In a metal bowl fitted with a whisk attachment, beat 2 cups cold heavy cream and 1/2 cup powdered sugar on high speed until stiff peaks form, about 3–5 minutes.
- Combine Whipped Cream with Fillings: Fold half of the whipped cream gently into the chocolate pie filling using a rubber spatula, being careful not to deflate the mixture. Repeat with the peanut butter pie filling and remaining whipped cream, folding gently until light and fluffy.
- Assemble the Pie: Spread the chocolate pie filling evenly over the set Oreo crust. Then layer the peanut butter pie filling on top of the chocolate layer. Drizzle 1/4 cup melted peanut butter over the peanut butter filling and use a butter knife to swirl the peanut butter into the filling for a marbled effect.
- Chill: Cover the pie with foil and refrigerate for at least 6 hours or overnight until fully chilled and set.
- Decorate and Serve: Once chilled, decorate the top of the pie with peanut butter cups. Keep the pie cold until ready to serve.
Notes
- Using sour cream or Greek yogurt adds creaminess and a slight tang to balance the sweetness.
- Make sure all cream cheeses are at room temperature for smooth mixing.
- Folding whipped cream gently is crucial to maintain a light and airy texture.
- Chilling the pie for at least 6 hours allows the layers to set properly for easy slicing.
- For best results, serve the pie chilled and keep refrigerated.
- The recipe uses a no-bake method; no oven baking is required.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
